An eight-year report on the implementation of HACCP in a university canteen: impact on the microbiological quality of meals

作者：Osimani Andrea; Aquilanti Lucia^*; Babini Valentina; Tavoletti Stefano; Clementi Francesca

来源：International Journal of Environmental Health Research, 2011, 21(2): 120-132.

DOI：10.1080/09603123.2010.515669

• Hazard Analysis and Critical Control Points (HACCP)
• University canteen
• food microbiological quality
• surface contamination

An investigation aimed at assessing the microbiological quality of meals consumed at a university canteen after implementation of the HACCP system and personnel training was carried out. Cooked and warm-served products (74 samples), cooked and cold-served products (92 samples) and cold gastronomy products (63 samples) sampled from 2000 to 2007 underwent microbiological analyses. All the samples were tested for: Samonella spp., Listeria monocytogenes, total mesophilic aerobes, coliforms, Escherichia coli, Staphylococcus aureus, Bacillus cereus, and sulphite-reducing clostridia. The microbiological contamination of work surfaces (tables, tablewares, cutters, ladles, slicing machines, washbasins, etc.), hands and white coats of members of the canteen staff was also assessed. The microbiological results clearly demonstrated the success of the HACCP plan implementation, through a general improvement of the hygiene conditions of both meals and work surfaces.

• 出版日期2011